-Soak mussels in cold water for 8 minutes; scrub
with a stiff brush; remove beard with a sharp knife; rinse mussels again in
cold water.
-Heat oil in a skillet; add mussels; cover and cook until
shells begin to open, about 2 minutes.
-Add onion and garlic; toss to mix; cook, covered, for 1
minute
-Add Pernod, basil, lemon juice, and lemon butter sauce;
cook for 45 seconds.
-Discard any mussels that did not open. Serve in a deep bowl.

-Melt butter over low heat; remove from heat and
let sit until the milk solids settle to the bottom; skim the clear butter
from the top; discard sediment.
-Sauté onion and garlic in 2 Tbls. of the clarified
butter until transparent.
-Stir in lemon juice and white wine and season salt and
pepper.
-Simmer 2-3 minutes to reduce liquid.
-Remove from heat and swirl in cold butter until sauce is smooth and
butter is melted.